Spiced Chicken & Garlic-Butter Potatoes
with Cucumber Salad & Truffle Mayo
- Milk
- Eggs
- Gluten(Wheat)
We’re buttering you up for these potatoes and chicken dinner. Spiced chicken breast is a great accompaniment to some roast potatoes, but these are any ordinary spuds. They’ve been roasted in a garlic butter that only gets better when you dollop over a bit of truffle mayo. This is one pleasing dish! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
2 clove
garlic
1 packet
chicken breast
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten(Wheat))
1
cucumber
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
honey
1 drizzle
red wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes.
Little cooks: Kids can help toss the potato.
• Meanwhile, roughly chop tomato. Finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted. Season with salt and pepper, then set aside. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side. • Transfer chicken to a second lined oven tray and top with the honey. Bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the potatoes are done, lightly crush potatoes on the tray until 1cm-thick. Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, combine a drizzle of red wine vinegar and olive oil in a large bowl. Season to taste with salt and pepper. • Add mixed salad leaves and cucumber to the dressing and toss to combine.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Slice spiced chicken. • Divide garlic-butter potatoes, cucumber salad and chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic-butter potatoes were a standout favourite, with reviewers consistently praising their flavour and texture. The truffle mayo was also widely enjoyed as a finishing touch that brought the whole dish together.
- Ease of prep: Quick and easy to prepare, with straightforward steps that work well for a weeknight dinner.
- Suggestions: Char the chicken in the frying pan before finishing in the oven for a better result, as one reviewer found this improved the overall dish. Consider adding extra ingredients to the salad — reviewers noted that cucumber and mixed leaves alone felt a little plain, and suggested adding tomato, cheese, or seeds.
- Next-day meals: One reviewer noted the garlic-butter potatoes were so good they served them alongside other meals during the week.
